Prep 10 mins
Cook 5 mins
A simple delicious way to grill shrimp. This is from a 1998 Bon Appetit magazine, and they recommend serving Margaritas with the shrimp. How bad can that be?
- 907.18 g medium shrimp, peeled and deveined
- 59.14 ml olive oil
- 14.79 ml garlic, minced
- 118.29 ml seasoned dry bread crumb
- 59.14 ml fresh parsley, chopped
- salt and pepper
- skewer, if using wooden skewers, soak in water for 30 minutes
- lemon wedge
- Stir shrimp, oil and garlic in a large dish to combine. Add breadcumbs and parsley and toss until shrimp are evenly coated. Place on plate and sprinkle with salt and pepper.
- Cover and refrigerate up to 3 hours.
- Grill shrimp on medium high heat until just opaque in the center and breadcrumbs begin to brown. About 2 minutes per side.
- Transfer skewers to platter, and surround with lemon wedges.
My wifes parents bought us beautiful large fresh shrimp for our BBQ a day before. I ahd told them I had a surprise shrimp recipe I wanted to try. With your recipe they were not disapointed. We shared the shrimp with a half bushel of steamed clams and had a wonderful family outing.